Retrogradation of Rice Flour Gel and Dough: Plasticization Effects of Some Food Additives
Thongkorn Ploypetchara
Food Safety Management and Technology, Rajamangala University of Technology Krungthep, Bangkok 10120, Thailand.
Search for more papers by this authorCorresponding Author
Prisana Suwannaporn
Food Science and Technology, Kasetsart University, Bangkok 10900, Thailand.
Corresponding author. E-mail: [email protected]Search for more papers by this authorChiravoot Pechyen
Packaging Technology and Material, Kasetsart University, Bangkok 10900, Thailand.
Search for more papers by this authorShoichi Gohtani
Applied Bioresource Science, Kagawa University, Kagawa, 761-0795, Japan.
Search for more papers by this authorThongkorn Ploypetchara
Food Safety Management and Technology, Rajamangala University of Technology Krungthep, Bangkok 10120, Thailand.
Search for more papers by this authorCorresponding Author
Prisana Suwannaporn
Food Science and Technology, Kasetsart University, Bangkok 10900, Thailand.
Corresponding author. E-mail: [email protected]Search for more papers by this authorChiravoot Pechyen
Packaging Technology and Material, Kasetsart University, Bangkok 10900, Thailand.
Search for more papers by this authorShoichi Gohtani
Applied Bioresource Science, Kagawa University, Kagawa, 761-0795, Japan.
Search for more papers by this authorAbstract
Certain food additives commonly used in flour products also have a plasticization effect on product shelf life regarding retrogradation. Sucrose, sorbitol, glycerol, citric acid, and acetic acid at 25, 25, 25, 0.5, and 0.5%, respectively, were added to two different starch gel systems: slurry (high-amylose rice flour gel) and dough (waxy rice flour dough). All plasticizers increased gelatinization temperature, decreased enthalpy (ΔH), and promoted a more homogeneous system. Sucrose had the greatest effect on gelatinization increase. Rice dough was more susceptible to plasticizers, resulting in higher moisture content and a more amorphous structure. Retrogradation was highly positively correlated with amylose content, moisture retention, ratio of protons of water/starch, and previous occurrence of retrogradation. Moisture retention was increased in plasticizer-added samples, especially waxy rice dough. Over a longer storage period, sucrose and sorbitol showed an antiplasticization effect in waxy rice flour dough, but glycerol and acid caused higher retrogradation in high-amylose rice flour gel.
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